A chocolate product comprising a milk analogue product comprising cereal and legume

ABSTRACT

The present invention relates to a chocolate product composition comprising at least 1.0 wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt % soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.

BACKGROUND OF THE INVENTION

Some consumers do not want to consume milk because of its animal origin,or because of lactose intolerance or dairy allergies. They may also seepotential environmental sustainability issues.

Alternatives to milk do exist on the market. However, they often haveseveral disadvantages in terms of composition and protein quality. Theygenerally use protein extracts or isolates as source of protein, have along list of ingredients, are not clean label (e.g. comprise gellan gum,hydrocolloids, and other additives), and the taste can be unpleasant,bitter and/or astringent.

The traditional means of producing a milk substitute uses acid or basictreatment. Filtration or centrifugation may be used to remove largeparticles, which creates grittiness and bitterness. As a result, theefficiency of the process is low and good nutrients like dietary fibersare removed. In addition, taste is often an issue and many ingredientsare added to mask off-taste. Furthermore, many constituents like flavorsand protein concentrates are often used in alternative plant milks andthose have artificial and non-natural connotations for the consumer.

Most prior art vegan compositions use filtering to reduce particle sizewhich has the disadvantage of removing dietary fiber and otherbeneficial components from the composition.

The dairy alternative market is growing by 11% each year and finding analternative with good nutrition and taste will be a major advantage inthis competitive field.

There have been a number of patent publications seeking to providesolutions to the above-needs, as well as a number of documents relatingto using plant-based ingredients to provide alternative ingredients forchocolate compositions.

WO2020223623 uses roasted grain flour component. However, such solutionstypically lead to undesirable organoleptic properties, i.e. “claggy” orpasty mouthfeel.

WO2019166700 relates to vegan chocolate based on oat and cocoa solids.Again, the inclusion of heavily ground oat-components leads toundesirable organoleptic properties.

WO2018167788 relates to vegan chocolate, primarily coconut flour butmentions numerous other plant-based components in speculative lists ofpossible ingredients. Such an approach is not suitable for overcomingthe above-mentioned issues. Particular processing conditions are neededfor each of the ingredients in an attempt to provide the desirableproperties.

US4119740 relates to using peanut grit, almond shells or soybean flakesas a cocoa butter extender.

US4296141 discloses using soy protein isolate, carob and corn flour as acocoa butter replacement

US20120294986 discloses the use of pea proteins to replace milkproteins, with the optional addition of vegetable fibres to the finalproduct.

US9655374 highlights the issues with providing plant-based productswithout the need of numerous ingredients. This document discloses aconfection comprising cocoa butter, an unsweetened cocoa powder, aglycerin, a coconut cream, an almond milk, a pectin, a salt, a monkfruit blend, and a coconut flour.

KR101303459 discloses the use of fermented rice, rye flour, whole wheatflour, oats, or glutinous rice in chocolate. However, again, undesirableorganoleptic properties are expected.

EP3685673 discloses the use of alpha-amylase treated oats in chocolate.However, the use of the combination of single enzyme and single plantsource, as well as no consideration of particle size, does not providethe required combination of product visual and textural properties.

Hence, the present invention seeks to solve the above-issues inchocolate product manufacture using at least a portion of milkingredient replacement.

SUMMARY OF THE INVENTION

The present invention provides a reduced dairy chocolate compositionwhich surprisingly preserves natural goodness and avoids grittinesswithout discarding any nutrients, particularly dietary fibers. Inaddition, it leads to short ingredient list using only naturalingredients.

Accordingly, the invention relates in general to a reduced dairychocolate product, preferably a vegan chocolate product compositioncomprising cereal and legume.

The present invention provides a chocolate product compositioncomprising at least 1.0 wt% based on the weight of the chocolate productof a composition comprising a mixture of a cereal and legume, whereinsaid cereal comprises greater than 20.0 wt% soluble dry matter based onthe total weight of dry matter in the cereal and the legume comprisesgreater than 50 wt% soluble dry matter based on the total weight of drymatter in the legume.

In one embodiment, in the chocolate product composition, said cereal andlegume are present in amounts of from 15.0 to 50.0 wt% cereal, andbetween 50.0 to 85.0 wt% legume based on a combination of the cereal andlegume.

In one embodiment, the chocolate product composition comprises at least2.0 wt% cereal and at least 4.0 wt% legume.

In one embodiment, the cereal is oat or quinoa. In one embodiment, thelegume is chickpea or lentil.

In one embodiment, the chocolate product composition further comprisesoilseeds, preferably sunflower.

In one embodiment, the cereal and legume materials used in the chocolateproduct composition are powders.

In one embodiment, the cereal comprises between 40 wt% and 95 wt%soluble dry matter based on the total weight of dry matter in thecereal, preferably between 60 wt% and 90 wt%.

In one embodiment, the legume comprises between 60 wt% and 99 wt%soluble dry matter based on the total weight of dry matter in thelegume, preferably between 75 wt% and 98 wt%.

The inventors have surprisingly found that a combination of cereal andlegume can provide a milk alternative for a chocolate productcomposition, which is close to milk and which has the right balancebetween processability and organoleptic properties.

The invention also provides a method of making a chocolate productcomposition, preferably a vegan chocolate, comprising:

-   a. Mixing cereal and legume to form a mixture, the mixing occurs    prior to or subsequent to the enzyme treatment step c., wherein    preferably the relative weights of the cereal and legume are from 15    to 50 wt% cereal, and from 50 to 85 wt% legume based on a    combination of the cereal and legume;-   b. Adding an aqueous phase, preferably water, to the cereal and    legume or the mixture of cereal and legume;-   c. An enzyme treatment step, wherein each of the cereal and legume    individually or the mixture thereof are treated with an amylase and    preferably at least one further enzyme;-   d. Optionally, a micronization step;-   e. At least one homogenization step;-   f. Optionally evaporating;-   g. Sterilizing or pasteurizing;-   h. Drying to form a plant-based composition; and-   i. Combining the dry composition with other ingredients to form a    chocolate product In one embodiment, the cereal and legume in    step a) are provided as a powder or a flour.

In an alternative embodiment, method step d) involving micronization isperformed before method steps b) and c) involving adding aqueous phaseand enzyme.

In one embodiment, the aqueous phase is water.

There is also provided a chocolate product composition made by a methodaccording to the invention.

The present invention also provides the mixture of cereal and oat and aprocess for preparing said mixture.

The use enzymes of the present invention provides a lower viscosity toaid drying and processing and release sugars for sweetness andorganoleptic properties. The choice of cereal and legume flours in thepreferred ranges and, particularly for chickpea and oat flours, offersadvantages in the colour and appearance of the final chocolate (i.e.more akin to dairy-based chocolate), taste (i.e. more akin todairy-based chocolate) and lower viscosity of raw materials, again toaid drying and processing. The methods for dairy replacement in the artdo not offer this combination of advantageous benefits.

DETAILED DESCRIPTION Definitions

When a composition is described herein in terms of wt%, this means amixture of the ingredients on a dry basis, unless indicated otherwise.

As used herein, “about” is understood to refer to numbers in a range ofnumerals, for example the range of -30% to +30% of the referencednumber, or -20% to +20% of the referenced number, or -10% to +10% of thereferenced number, or -5% to +5% of the referenced number, or -1% to +1%of the referenced number. All numerical ranges herein should beunderstood to include all integers, whole or fractions, within therange. Moreover, these numerical ranges should be construed as providingsupport for a claim directed to any number or subset of numbers in thatrange. For example, a disclosure of from 45 to 55 should be construed assupporting a range of from 46 to 54, from 48 to 52, from 49 to 51, from49.5 to 50.5, and so forth.

As used herein, an “analogue” of a substance is considered to be aparallel of that substance in regard to one or more of its majorcharacteristics. A “milk analogue” as used herein will parallel milk inthe major characteristics of purpose, usage, and nutrition. Preferably,the milk analogue is an analogue of cow’s milk.

The term “vegan” refers to an edible composition which is entirelydevoid of animal products, or animal derived products. Non-limitingexamples of animal products include meat, eggs, milk, and honey.

Cereal

A cereal is any grass cultivated (grown) for the edible components ofits grain (botanically, a type of fruit called a caryopsis), composed ofthe endosperm, germ, and bran.

The following cereals can be used in the chocolate product compositionaccording to the invention: oat, quinoa, maize (corn), rice, wheat,buckwheat, spelt grains, barley, sorghum, millet, rye, triticale, andfonio.

Preferably, the cereal is selected from oat, barely, corn, millet, andquinoa.

Owing to the treatment method of the present invention, said cerealcomprises greater than 20.0 wt% soluble dry matter based on the totalweight of dry matter in the cereal.

In a preferred embodiment, the cereal comprises greater than 30.0 wt%soluble dry matter based on the total weight of dry matter in thecereal, preferably greater than 40.0 wt%, preferably greater than 50.0wt%, preferably greater than 60.0 wt%, preferably greater than 65.0 wt%,preferably greater than 70.0 wt% and more preferably greater than 80.0wt%.

In a preferred embodiment, the cereal comprises less than 99.0 wt%soluble dry matter based on the total weight of dry matter in thecereal, preferably less than 95.0 wt%, preferably less than 92.0 wt%,preferably less than 90.0 wt%, preferably less than 89.0 wt%, and morepreferably less than 87.0 wt%.

In a preferred embodiment, the cereal comprises soluble dry matter basedon the total weight of dry matter in the cereal between 20.0 and 99.0wt%, preferably between 30.0 and 95.0 wt%, preferably between 40.0 and95.0 wt%, preferably between 60.0 and 92.0 wt%, preferably between 70.0and 90.0 wt% and more preferably between 75.0 and 89.0 wt%.

The remainder of the dry matter to total 100 wt% is insoluble drymatter. The soluble and insoluble dry matter contents are measured bythe method set out below.

In a preferred embodiment, the D90 particle size of the cereal is lessthan 250 microns, is less than 200 microns, preferably less than 185microns, preferably less than 180 microns, and more preferably less than175 microns.

In a preferred embodiment, the D90 particle size of the cereal isgreater than 25 microns, is greater than 30 microns, preferably greaterthan 40 microns, preferably greater than 50 microns, and more preferablygreater than 60 microns.

In a preferred embodiment, the D90 particle size of the cereal isbetween 25 microns and 250 microns, preferably between 40 microns and200 microns and more preferably between 60 microns and 180 microns.

In a preferred embodiment, the D50 particle size of the cereal is lessthan 150 microns, is less than 100 microns, preferably less than 75microns, preferably less than 50 microns, and more preferably less than30 microns.

In a preferred embodiment, the D50 particle size of the cereal isgreater than 5 microns, is greater than 10 microns, preferably greaterthan 12 microns, preferably greater than 15 microns, and more preferablygreater than 20 microns.

In a preferred embodiment, the D50 particle size of the cereal isbetween 5 microns and 150 microns, preferably between 10 microns and 100microns and more preferably between 15 microns and 50 microns.

In a preferred embodiment, the cereal comprises soluble dry matter basedon the total weight of dry matter in the cereal between 40.0 and 95.0wt%, a D90 particle size between 40 microns and 200 microns, and a D50particle size of between 5 microns and 100 microns.

In a highly preferred embodiment, the cereal comprises soluble drymatter based on the total weight of dry matter in the cereal between60.0 and 90.0 wt%, a D90 particle size between 60 microns and 180microns, and a D50 particle size of between 10 microns and 50 microns.

The above particle sizes are based on measurements relating to thecereal particles in isolation, i.e. not within the chocolate product.However, these particle size ranges preferably also encompass theparticles when within the chocolate product. The above particle sizesare measured using the wet method described below in the examples.

In the above embodiments, the cereal is most preferably oat.

Legume

A legume is a plant in the family Fabaceae (or Leguminosae), the seed ofsuch a plant (also called pulse). Legumes are grown agriculturally,primarily for human consumption, for livestock forage and silage, and assoil-enhancing green manure.

The following legumes can be used in the chocolate product compositionaccording to the invention: lentil, chickpea, beans, and peas, forexample kidney beans, navy beans, pinto beans, haricot beans, limabeans, butter beans, azuki beans, mung beans, golden gram, green gram,black gram, urad, fava beans, scarlet runner beans, rice beans, garbanzobeans, cranberry beans, green peas, snow peas, snap peas, split peas andblack-eyed peas, groundnut, and Bambara groundnut.

Preferably, the legume is selected from lentil, chickpea, cow pea, favabean (faba bean), and green pea. Preferably, the legume is lentil orchickpea. Preferably, the legume is de-hulled. Preferably, the legume isde-hulled chickpea. The legume may be roasted in certain embodiments.

Owing to the treatment method of the present invention, said legumecomprises greater than 50.0 wt% soluble dry matter based on the totalweight of dry matter in the legume.

In a preferred embodiment, the legume comprises greater than 55.0 wt%soluble dry matter based on the total weight of dry matter in thelegume, preferably greater than 60.0 wt%, preferably greater than 65.0wt%, preferably greater than 70.0 wt%, preferably greater than 75.0 wt%,preferably greater than 80.0 wt% and more preferably greater than 85.0wt%.

In a preferred embodiment, the legume comprises less than 99.0 wt%soluble dry matter based on the total weight of dry matter in thelegume, preferably less than 98.0 wt%, preferably less than 97.5 wt%,preferably less than 97.0 wt%, preferably less than 96.5 wt%, and morepreferably less than 96.0 wt%.

In a preferred embodiment, the legume comprises soluble dry matter basedon the total weight of dry matter in the legume between 55.0 and 99.0wt%, preferably between 65.0 and 98.0 wt%, preferably between 70.0 and97.5 wt%, preferably between 75.0 and 97.0 wt% and more preferablybetween 85.0 and 96.5 wt%.

The remainder of the dry matter to total 100 wt% is insoluble drymatter.

In a preferred embodiment, the D90 particle size of the legume is lessthan 100 microns, is less than 90 microns, preferably less than 80microns, preferably less than 60 microns, and more preferably less than50 microns.

In a preferred embodiment, the D90 particle size of the legume isgreater than 15 microns, is greater than 20 microns, preferably greaterthan 25 microns, preferably greater than 30 microns, and more preferablygreater than 40 microns.

In a preferred embodiment, the D90 particle size of the legume isbetween 15 microns and 100 microns, preferably between 20 microns and 80microns and more preferably between 30 microns and 60 microns.

In a preferred embodiment, the D50 particle size of the legume is lessthan 75 microns, is less than 60 microns, preferably less than 50microns, preferably less than 30 microns, and more preferably less than20 microns.

In a preferred embodiment, the D50 particle size of the legume isgreater than 5 microns, is greater than 7.5 microns, preferably greaterthan 10 microns, preferably greater than 12.5 microns, and morepreferably greater than 15 microns.

In a preferred embodiment, the D50 particle size of the legume isbetween 5 microns and 75 microns, preferably between 10 microns and 50microns and more preferably between 12.5 microns and 30 microns.

In a preferred embodiment, the legume comprises soluble dry matter basedon the total weight of dry matter in the legume between 65.0 and 98.0wt%, a D90 particle size between 20 microns and 80 microns, and a D50particle size of between 10 microns and 50 microns.

In a highly preferred embodiment, the legume comprises soluble drymatter based on the total weight of dry matter in the legume between75.0 and 97.0 wt%, a D90 particle size between 30 microns and 60microns, and a D50 particle size of between 12.5 microns and 30 microns.

The above particle sizes are based on measurements relating to thelegume particles in isolation, i.e. not within the chocolate product.However, these particle size ranges preferably also encompass theparticles when within the chocolate product. The above particle sizesare measured using the wet method described below in the examples.

In the above embodiments, the legume is preferably chickpea.

Combination of Cereal and Legume

In a preferred embodiment, said cereal and legume are present in amountsof from 15.0 to 50.0 wt% cereal, and from 50.0 to 85.0 wt% legume basedon a combination of the cereal and legume, preferably from 15.0 to 40.0wt% cereal, and from 60.0 to 85.0 wt% legume based on a combination ofthe cereal and legume

In a more preferred embodiment, said cereal and legume are present inamounts of from 15.0 to 35.0 wt% cereal, and from 65.0 to 85.0 wt%legume based on a combination of the cereal and legume.

In a more preferred embodiment, said cereal and legume are present inamounts of from 20.0 to 33.0 wt% cereal, and between 67.0 to 80.0 wt%legume based on a combination of the cereal and legume.

In a more preferred embodiment, said cereal and legume are present inamounts of from 22.0 to 33.0 wt% cereal, and between 67.0 to 78.0 wt%legume based on a combination of the cereal and legume.

Owing to the treatment method of the present invention, said combinationcomprises greater than 50.0 wt% soluble dry matter based on the totalweight of dry matter in the legume.

In a preferred embodiment, the combination comprises greater than 55.0wt% soluble dry matter based on the total weight of dry matter in thecombination, preferably greater than 60.0 wt%, preferably greater than65.0 wt%, preferably greater than 70.0 wt%, preferably greater than 75.0wt%, preferably greater than 80.0 wt% and more preferably greater than85.0 wt%.

In a preferred embodiment, the combination comprises less than 99.0 wt%soluble dry matter based on the total weight of dry matter in thecombination, preferably less than 98.0 wt%, preferably less than 97.5wt%, preferably less than 97.0 wt%, preferably less than 96.0 wt%, andmore preferably less than 95.0 wt%.

In a preferred embodiment, the combination comprises soluble dry matterbased on the total weight of dry matter in the legume between 55.0 and99.0 wt%, preferably between 65.0 and 98.0 wt%, preferably between 70.0and 97.5 wt%, preferably between 75.0 and 96.0 wt% and more preferablybetween 85.0 and 95.0 wt%.

The remainder of the dry matter to total 100 wt% is insoluble drymatter.

In a preferred embodiment, the D90 particle size of the combination isless than 250 microns, is less than 200 microns, preferably less than150 microns, preferably less than 100 microns or less than 75 microns.

In a preferred embodiment, the D90 particle size of the combination isgreater than 20 microns, is greater than 25 microns, preferably greaterthan 30 microns, preferably greater than 40 microns, and more preferablygreater than 50 microns.

In a preferred embodiment, the D90 particle size of the combination isbetween 20 microns and 250 microns, preferably between 30 microns and150 microns and more preferably between 40 microns and 150 microns.

The above D90 particle sizes are measured using the wet method describedbelow in the examples.

For the D90 particle sizes measured using the dry method described inthe examples, the following ranges apply.

In a preferred embodiment, the D90 particle size of the combination isless than 300 microns, is less than 250 microns, preferably less than200 microns, preferably less than 150 microns or less than 125 microns.

In a preferred embodiment, the D90 particle size of the combination isgreater than 20 microns, is greater than 25 microns, preferably greaterthan 30 microns, preferably greater than 40 microns, and more preferablygreater than 50 microns.

In a preferred embodiment, the D90 particle size of the combination isbetween 20 microns and 300 microns, preferably between 30 microns and250 microns and more preferably between 40 microns and 200 microns.

In a preferred embodiment, the D50 particle size of the combination isless than 75 microns, is less than 60 microns, preferably less than 50microns, preferably less than 40 microns, and more preferably less than30 microns.

In a preferred embodiment, the D50 particle size of the combination isgreater than 10 microns, is greater than 12.5 microns, preferablygreater than 15 microns, preferably greater than 17.5 microns, and morepreferably greater than 20 microns.

In a preferred embodiment, the D50 particle size of the combination isbetween 10 microns and 75 microns, preferably between 12.5 microns and60 microns and more preferably between 15 microns and 50 microns.

The D50 particle sizes may be measured by either the dry method or thewet method as these values are not significantly different. However, ifthere is a discrepancy (i.e. one method provides a value within a rangeand the other does not), the wet method values are used.

In a preferred embodiment, the combination comprises soluble dry matterbased on the total weight of dry matter in the combination between 65.0and 98.0 wt%, a D90 particle size between 20 microns and 150 microns(wet method), and a D50 particle size of between 10 microns and 60microns.

In a highly preferred embodiment, the combination comprises soluble drymatter based on the total weight of dry matter in the combinationbetween 80.0 and 97.0 wt%, a D90 particle size between 30 microns and100 microns (wet method), and a D50 particle size of between 15 micronsand 50 microns.

The preferred range of dietary fiber (insoluble and soluble) in thecombination used in the invention is 4 wt% to 20 wt%, more preferably 5wt% to 15 wt%, most preferably 6 wt% to 12.75 wt%. The fibre content ismeasured using the method recited in the examples section.

The preferred range of protein in the combination (based on the weightof the combination) used in the invention is 10 wt% to 40 wt%,preferably 13 wt% to 38 wt%, preferably 16 wt% to 30 wt%, preferably 20wt% to 30 wt% and more preferably 20 wt% to 25 wt%. The protein ismeasured using the method recited in the examples section.

The preferred range of fat content in the combination (based on theweight of the combination) used in the invention is 0 wt% to 35 wt%,preferably 1 wt% to 35 wt%, preferably 3 wt% to 30 wt%, and preferablybetween 5 to 15 wt%.

The preferred range of carbohydrate content in the combination (based onthe weight of the combination) used in the invention is 25 wt% to 70wt%, preferably 35 wt% to 65 wt%, which does not include contributionfrom the dietary fibers of the composition.

In a highly preferred embodiment, the range of content of mono- anddi-saccharides in the combination (based on the weight of thecombination) used in the invention is 5.0 wt% to 60 wt%, preferably 10.0wt% to 55.0 wt%, preferably 15.0 wt% to 50 wt%, preferably 20.0 wt% to45.0 wt% and more preferably 25.0 wt% to 45.0 wt% and 30.0 wt% to 45.0wt%.

In a preferred embodiment, the mono- and di-saccharides are the groupcomprising maltose, sucrose, fructose, galactose, and glucose andmixtures thereof, more preferably mixtures comprising glucose, sucroseand maltose. In a preferred embodiment, the glucose, sucrose and maltosesugars provide between 90.0 wt% and 100.0 wt% of the total mono- anddi-saccharides, preferably between 95.0 wt% and 100.0 wt%.

Accordingly, a highly preferred embodiment of the invention, thecombination used in the invention is 15.0 to 50.0 wt% cereal, and from50.0 to 85.0 wt% legume based on a combination of the cereal and legume,the combination comprises soluble dry matter based on the total weightof dry matter in the combination between 65.0 and 98.0 wt% and the rangeof content of mono- and di-saccharides in the combination (based on theweight of the combination) used in the invention is from 10.0 wt% to55.0 wt%.

Oilseed

In some embodiments, the chocolate product composition may furthercomprises oilseeds, such as sunflower, pumpkin seed, egusi seed, sesame,rapeseed, cotton seed, grapeseed, chia seed, flaxseed, Tamarin seeds,sacha inchi seed, moringa seed, marama seeds, locust bean seeds, melonseeds, watermelon seeds, cucurbit seeds, Okra seeds, Ochro seeds, cactiseeds, cactus seeds, papaya seeds, shea nut, hemp seeds, safflowerseeds, and canola seeds.

In an embodiment, the oilseed may be partially or totally defatted.

Preferably, the oilseed is selected from sunflower and sesame.

In one embodiment, oilseed is present between 10 wt% to 75 wt% based onthe weight of the combination of cereal and legume (e.g. a mixture of 45wt% chickpea, 35 wt% sunflower and 20 wt% oat comprises 54 wt% sunflowerbased on the weight of the combination), preferably between 20 wt% and60 wt%.

In a further embodiment, the oil from the oilseed may be added as aliquid in or between the processing steps b. to e. In a preferredembodiment, the oil may be added prior to or subsequent to thehomogenization step e., if present, preferably directly prior, during ordirectly subsequent to the homogenization step. In a preferredembodiment the oil is added at an amount of between 1.0 wt% and 20.0 wt%of the total solids, preferably between 5.0 wt% and 15.0 wt%.

Confectionery Fat

In some embodiments, the fat component from the oilseed mentioned abovemaybe replaced or supplemented by a fat used in confectioneryproduction, preferably chocolate production.

In a further embodiment, the confectionery fat may be added as a liquidor solid in or between the processing steps b. to e. In a preferredembodiment, the oil may be added prior to or subsequent to thehomogenization step e., if present, preferably directly prior, during ordirectly subsequent to the homogenization step. In a preferredembodiment the fat is added at an amount of between 1.0 wt% and 20.0 wt%of the total solids, preferably between 5.0 wt% and 15.0 wt%.

In a preferred embodiment, the fat may be cocoa butter (CB), cocoabutter equivalents (CBE), cocoa butter replacers (CBR) and/or cocoabutter substitutes (CBS)

Particle Size

D90 (for the volume weighted distribution) is the diameter of particle,for which 90% of the volume of particles have a diameter smaller thanthis D90.

D50 (for the volume weighted distribution) is the diameter of particle,for which 50% of the volume of particles have a diameter smaller thanthis D90. The particle size distribution (weighted in volume) for apowder can be determined by automatized microscopy technique.

This may be obtained using a CamSizer (Camsizer XT Retsch) or bydispersing the particle in water using a rotor-stator and performinglight scattering. For a liquid, it can be determined using lightscattering. In the following text, D90 and D50 are always used for avolume weighted size distribution and describe the particle diameter.Volume weighted size distribution is very familiar for one skilled inthe art.

Measurement of D4,3 (or D[4,3]) is well known to those skilled in theart as being the sum of the size to the power 4 weighted by theirfrequency of appearance divided by the sum of the size to the power 3weighted by their frequency of appearance. The De Brouckere meandiameter is the mean of a particle size distribution weighted by thevolume (also called volume-weighted mean diameter, volume moment meandiameter or volume-weighted mean size). It is the mean diameter, whichis directly obtained in particle size measurements, where the measuredsignal is proportional to the volume of the particles. The mostprominent examples are laser diffraction and acoustic spectroscopy(Coulter counter).

The De Brouckere mean is defined in terms of the moment-ratio system as,

$D\left\lbrack {4,3} \right\rbrack = \frac{\sum{n_{i}D_{i}^{4}}}{\sum{n_{i}D_{i}^{3}}}$

Where n_(i) is the frequency of occurrence of particles in size class i,having a mean D_(i) diameter.

Definitions

According to the present invention, the terms “chocolate product” and“chocolate analogue product” identify respectively chocolate orchocolate analogue based products (also conventionally known as“compound”) as well as couverture. Chocolate and chocolate analogueproducts of the invention include but are not limited to: a chocolateproduct, a chocolate analogue product (e.g. comprising cocoa butterreplacers, cocoa-butter equivalents or cocoa-butter substitutes), achocolate coated product, a chocolate analogue coated product, achocolate coating for biscuits, wafers or other confectionery items, achocolate analogue coating for biscuits, wafers or other confectioneryitems and the like.

The term chocolate as used herein denotes any product (and/or componentthereof if it would be a product) that meets a legal definition ofchocolate in any jurisdiction and also include product (and/or componentthereof) in which all or part of the cocoa butter (CB) is replaced bycocoa butter equivalents (CBE) and/or cocoa butter replacers (CBR).

The term ‘chocolate compound’ as used herein (unless the context clearlyindicates otherwise) denote chocolate-like analogues characterized bypresence of cocoa solids (which include cocoa liquor/mass, cocoa butterand cocoa powder) in any amount, notwithstanding that in somejurisdictions compound may be legally defined by the presence of aminimum amount of cocoa solids.

The term ‘chocolate product’ as used herein denote chocolate, compoundand other related materials that comprise cocoa butter (CB), cocoabutter equivalents (CBE), cocoa butter replacers (CBR) and/or cocoabutter substitutes (CBS). Thus, chocolate product includes products thatare based on chocolate and/or chocolate analogues, and thus for examplemay be based on dark, milk or white chocolate.

In the present invention, the chocolate product composition comprises atleast 1.0 wt% based on the weight of the chocolate product of acomposition comprising a mixture of a cereal and legume.

In a preferred embodiment, the chocolate product composition comprisesat least 2.0 wt% based on the weight of the chocolate product of acomposition comprising a mixture of a cereal and legume, preferably atleast 5.0 wt% and preferably at least 10.0 wt%.

In a preferred embodiment, the chocolate product composition comprisesless than 50.0 wt% based on the weight of the chocolate product of acomposition comprising a mixture of a cereal and legume, preferably lessthan 40.0 wt% and preferably less than 30.0 wt% and preferably less than25.0 wt%.

In a preferred embodiment, the content of the mixture is between 1.0 wt%and 50.0 wt%, preferably between 2.0 wt% and 40.0 wt%, preferablybetween 5.0 wt% and 30.0 wt% and more preferably between 10.0 wt% and25.0 wt% of the chocolate product.

In a preferred embodiment, the chocolate product comprises at least 1.0wt% cereal and at least 2.0 wt% legume, preferably at least 2.5 wt%cereal and at least 6.0 wt% legume, preferably at least 3.0 wt% cerealand at least 8.0 wt% legume.

In a preferred embodiment, the chocolate product comprises less than20.0 wt% cereal and less than 45.0 wt% legume, preferably less than 15.0wt% cereal and less than 35.0 wt% legume, preferably less than 10.0 wt%cereal and less than 25.0 wt% legume.

In a preferred embodiment, the chocolate product comprises at least 1.0wt% cereal and at least 2.0 wt% legume and less than 20.0 wt% cereal andless than 45.0 wt% legume, more preferably at least 3.0 wt% cereal andat least 8.0 wt% legume and less than 10.0 wt% cereal and less than 25.0wt% legume.

In an embodiment, the chocolate product, of the present inventioncomprises cocoa butter (or equivalent as described above) by weight ofthe confectionery material in at least 5.0% by weight, preferably atleast 10.0% by weight, preferably at least 13.0% by weight, morepreferably at least 15.0% by weight, for example at least 17.0% or atleast 20%.

The preferred maximum amount of cocoa butter (or equivalent as describedabove) present in the chocolate product of the present invention is lessthan 50.0 wt% or less than 35.0% by weight, preferably not more than30.0% by weight, more preferably not more than 30.0% by weight, and mostpreferably not more than 25.0% cocoa butter by weight of the chocolateproduct. For example, between 10.0 wt% and 35.0 wt% of the chocolateproduct.

In an embodiment, the chocolate product comprises between 0% and 95% byweight of the confectionery product of cocoa mass dependent on the endproduct, preferably between 0% and 85%, for example, between 45% and80%, less than 5% or between 8% and 20% by weight of the chocolateproduct of cocoa mass.

Generally, the chocolate product of the present invention comprises atleast 5.0 wt% by weight, preferably at least 10.0% by weight, preferablyat least 13.0% by weight, at least 15.0% by weight, and or at least17.0% cocoa mass by weight of the chocolate product.

The preferred maximum amount of cocoa mass present in the chocolateproduct of the present invention is less than 35.0% by weight,preferably not more than 30.0% by weight, by weight, and most preferablynot more than 25.0% cocoa mass by weight. For example, between 10.0 wt%and 35.0 wt% of the chocolate product.

If the chocolate product is a white chocolate product, the amount ofcocoa mass is lower than that above, preferably not present.

In an embodiment of the present invention, the chocolate productcomprises a milk-based component, preferably the milk-based component isselected from the group consisting of non-fat milk solids, milk powder(optionally full cream, skimmed or semi-skimmed) and milk fat andcombinations thereof. This milk-based component may be present between 0wt% and 60 wt%, optionally between 10 wt% and 50 wt% of the chocolateproduct.

In an alternative embodiment of the present invention, the chocolateproduct does not comprise any milk-based components.

In an embodiment of the present invention, the chocolate productcomprises a sweetener, preferably in an amount of between 10 wt% and 80wt% or preferably 10 wt% and 60 wt% of the chocolate product, morepreferably between 15 wt% and 55 wt%. In a preferred embodiment, thesugar is

In an embodiment, the present invention comprises an emulsifier,optionally at least one emulsifier. There is no particular limitation onthe selection of emulsifier and any suitable compound known in the artmay be used.

Examples of suitable emulsifiers include lecithin derived from plantsources and sunflower lecithin is particularly preferred. The chocolatemass according to the invention preferably contains the at least oneemulsifier in an amount in a range from 0.1 to 1.0% by weight,particularly preferably in a range from 0.3 to 0.6% by weight, based onthe weight of the chocolate product.

In an embodiment, the chocolate product may also comprise additionallipid components. In a preferred embodiment, the lipid component isselected from the group consisting of sunflower oil, rapeseed oil, oliveoil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil,grape seed oil, nut oils such as hazelnut oil, almond oil, walnut oil,macadamia nut oil, or other nut oil, peanut oil, rice bran oil, sesameoil, peanut oil, palm oil, palm kernel oil, coconut oil, and emergingseed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed,high oleic palm, high oleic soybean oils & high stearin sunflower orcombinations thereof.

Preferred vegetable oils are sunflower oil or a nut oil, with hazelnutoil and almond oil being preferred nut oils and hazelnut oil being aparticularly preferred oil. The lipid component may be in the form of apaste. A preferred paste contains the above seeds, sprouts or fruits ofplants or mixtures thereof in crushed, ground, crushed or chopped upform.

The amount of additional lipid components is preferably in a range from1.0 to 15.0% by weight, particularly preferably in a range from 5.0 to10%.0 by weight of the chocolate product.

The chocolate or chocolate analogue product may be in form of a mouldedtablet, a moulded bar, an aerated product, or a coating forconfectionery products, wafer, biscuits, among others. It may also haveinclusions, chocolate layers, chocolate nuggets, chocolate pieces,chocolate drops. The chocolate or chocolate analogue product may furthercontain crispy inclusions e.g. cereals, like expanded or toasted rice ordried fruit pieces.

Process

The present invention provides a method of making a chocolate productcomposition, preferably a vegan chocolate, comprising:

-   a. Mixing cereal and legume to form a mixture, the mixing occurs    prior to or subsequent to the enzyme treatment step c., wherein    preferably the relative weights of the cereal and legume are from 15    to 50 wt% cereal, and from 50 to 85 wt% legume based on a    combination of the cereal and legume;-   b. Adding an aqueous phase, preferably water, to the cereal and    legume or the mixture of cereal and legume;-   c. An enzyme treatment step comprising use of at least one enzyme,    wherein each of the cereal and legume individually or the mixture    thereof are treated with an amylase and preferably at least one    further enzyme;-   d. Optionally, a micronization step;-   e. At least one homogenization step;-   f. Optionally evaporating;-   g. Sterilizing or pasteurizing;-   h. Drying to form a plant-based composition; and-   i. Combining the dry composition with other ingredients to form a    chocolate product

In one embodiment, the invention relates to a method of making achocolate product with a reduced dairy content, preferably a veganchocolate product comprising mixing cereal and legume. The cereal ispreferably quinoa or oat. The legume is preferably chickpea or lentil.

The legumes, preferably chickpeas.

The present invention preferably utilizes a plant flour in step a.

For the enzymatic treatment step, the mixture is preferably diluted inwater to 2.0 to 40.0% TS (total solids), preferably between 5.0 and 35%TS, more preferably between 6.0 and 30.0% TS, to yield an aqueouscomposition.

In a preferred embodiment, the enzyme or mixture of enzymes is used inan amount of between 0.001% and 1.0% of the weight of the aqueouscomposition, preferably between 0.0015% and 0.5%, more preferablybetween 0.002% and 0.25%.

In a preferred embodiment, the enzyme treatment step comprises treatmentwith at least two enzymes, preferably between 2 and 5 enzymes, morepreferably between 2 and 4 enzymes.

In a preferred embodiment, when more than one enzyme is used, the enzymetreatment steps may be sequential or concomitant. In a preferredembodiment, when more than two enzymes are used, the enzyme treatmentsteps may be sequential, concomitant or mixtures thereof (e.g. singleenzyme treatment followed by treatment with mixture of two enzymes). Ina preferred embodiment, there is no deactivation step between enzymetreatment steps. In a preferred embodiment, the enzyme treatment stepsmay be distinguished by temperature changes (e.g. the first enzymetreatment step may be carried out at a certain temperature, the nextenzyme treatment step with a different enzyme may be carried out a lowertemperature).

In a preferred embodiment, the enzyme treatment occurs at temperaturebetween 30° C. and 120° C., preferably between 35° C. and 110° C., morepreferably between 40° C. and 100° C. and most preferably between 45° C.and 95° C. In a preferred embodiment, when there is more than one enzymetreatment step, all enzyme treatment steps occur within the abovetemperature ranges, but do not necessarily all have to occur at the sametemperature.

In a preferred embodiment, at least one enzyme treatment step occurs ata temperature between 40° C. and 70° C. In a preferred embodiment, atleast one enzyme treatment step occurs at a temperature between 75° C.and 105° C.

In a highly preferred embodiment, the process comprises at least oneenzyme treatment step at a temperature between 40° C. and 70° C. (forexample, two enzyme treatment steps) and one enzyme treatment stepoccurs at a temperature between 75° C. and 105° C.

In an embodiment, the treatment process with an enzyme is carried outfor between 1 minutes and 20 hours, between 2 minutes and 10 hours, 20minutes and 8 hours, between 30 minutes and 6 hours, between 45 minutesand 4 hours, between 1 hour and 3 hours or between 65 minutes and 2.5hours.

In a preferred embodiment, when there is more than one enzyme treatmentstep, the duration of each enzyme treatment step occurs within the abovetime ranges but do not necessarily all have to occur for the sameduration and/or the entire treatment duration is within the aboveranges.

The enzyme used may be

-   alpha amylase;-   alpha amylase, beta glucanase and a protease;-   an alpha amylase having beta glucanase activity; or-   an alpha amylase having beta glucanase activity and glucosidase.

In a preferred embodiment, the amylase is an alpha-amylase.

In a preferred embodiment, an additional enzyme is selected from:

-   protease;-   glucosidase, preferably amyloglucosidase;-   glucoamylase;-   glucanase, preferably a beta glucanase-   and mixtures thereof.-   Highly preferred enzyme combinations are:-   amylase and glucosidase;-   amylase and protease;-   amylase and glucanase;-   amylase, glucosidase, glucanase and protease; or-   amylase, glucanase and protease.

Specific preferred embodiments of the above are:

-   alpha amylase and amyloglucosidase;-   alpha amylase and protease;-   alpha amylase and beta glucanase;-   alpha amylase, amyloglucosidase, beta glucanase and protease; or-   alpha amylase, beta glucanase and protease.

Amylase (EC 3.2.1.1) is an enzyme classified as a saccharidase: anenzyme that cleaves polysaccharides. It is mainly a constituent ofpancreatic juice and saliva, needed for the breakdown of long-chaincarbohydrates such as starch, into smaller units. Amyloglucosidase (EC3.2.1.3) is an enzyme able to release glucose residues from starch,maltodextrins and maltose by hydrolysing glucose units from thenon-reducing end of the polysaccharide chain. The sweetness of thepreparation increases with the increasing concentration of releasedglucose. Proteases are enzymes allowing the hydrolysis of proteins. Theymay be used to decrease the viscosity of the hydrolyzed whole graincomposition. Alcalase 2.4 L (EC 3.4.21.62), from Novozymes is an exampleof a suitable enzyme. Glucanases (EC 3.2.1) are enzymes that break downa glucan, a polysaccharide made of several glucose sub-units. As theyperform hydrolysis of the glucosidic bond, they are hydrolases.β-1,3-glucanase, an enzyme that breaks down βi-1,3-glucans such ascallose or curdlan. β-1,6 glucanase, an enzyme that breaks downβ-1,6-glucans. Cellulase, an enzyme that perform the hydrolysis of1,4-beta-D-glucosidic linkages in cellulose, lichenin and cerealβ-D-glucans. Xyloglucan-specific endo-beta-1,4-glucanase.Xyloglucan-specific exo-beta-1,4-glucanase.

In a preferred embodiment, the cereal is treated with an enzyme mixturecomprising alpha amylase and glucanase and the legume treated with amixture of alpha amylase, amyloglucosidase and protease.

In a preferred embodiment, the enzyme or mixture of enzymes is used inan amount of between 0.010% and 10% of the weight of the substrate,preferably between 0.02% and 5%, more preferably between 0.02% and 1.0%.

In a preferred embodiment, if the enzyme treatment is on a mixture, thesubstrate is the combination of cereal and legume and any oilseed thatis optionally present. Alternatively, if the cereal and legume aretreated individually, the substrate is the cereal or legume and anyoilseed that is optionally present

In a preferred embodiment, the amount of each individual amylase,preferably alpha-amylase, used is in an amount of between 0.010% and2.5% of the weight of the substrate, preferably between 0.015% and 1.0%,more preferably between 0.020% and 0.5%.

In a preferred embodiment, the amount of each individual protease is inan amount of between 0.020% and 2.0% of the weight of the substrate,preferably between 0.025% and 1.0%, more preferably between 0.03% and 0.50% and more preferably between 0.03% and 0.10%.

In a preferred embodiment, the amount of each individual glucosidase,preferably amyloglucosidase, is present in an amount of between 0.1% and5.0% of the weight of the substrate, preferably between 0.20% and 2.5%,more preferably between 0.25% and 1.5% and more preferably between 0.30%and 1.0%.

In a preferred embodiment, the amount of each individual glucanase,preferably beta glucanase, is present in an amount of between 0.01 % and2.0% of the weight of the substrate, preferably between 0.015% and 1.0%,more preferably between 0.017% and 0.5% and more preferably between0.020% and 0. 2%.

Highly preferred enzyme combinations are:

-   amylase between 0.010% and 2.5% of the weight of the substrate and    glucosidase in an amount of between 0.1% and 5.0% of the weight of    the substrate;-   amylase between 0.010% and 2.5% of the weight of the substrate and    protease in an amount of between 0.020% and 2.0% of the weight of    the substrate;-   amylase between 0.010% and 2.5% of the weight of the substrate and    glucanase in an amount of between 0.01% and 2.0% of the weight of    the substrate;-   amylase between 0.010% and 2.5% of the weight of the substrate,    glucosidase in an amount of between 0.1% and 5.0% of the weight of    the substrate, glucanase in an amount of between 0.01% and 2.0% of    the weight of the substrate and protease in an amount of between    0.020% and 2.0% of the weight of the substrate; or-   amylase between 0.010% and 2.5% of the weight of the substrate,    glucanase in an amount of between 0.01% and 2.0% of the weight of    the substrate and protease in an amount of between 0.020% and 2.0%    of the weight of the substrate

In a preferred embodiment, to prepare the starting materials, themixture or the cereal and legume individually can be subjected to ballmilling, homogenization, for example valve homogenization, to get a D90lower than 400 microns, preferably lower than 300 microns, preferablylower than 200 microns, more preferably lower than 100 microns or 80microns. These particle sizes are measured by the wet method disclosedbelow.

In one embodiment, in step d., micronization is performed to reduce theparticle size so that the D4,3 is lower than 100 microns, preferablylower than 75 microns, preferably lower than 50 microns, preferablylower than 40 microns. These particle sizes are measured by the wetmethod disclosed below.

In one embodiment, in step d., micronization is performed to reduce theparticle size so that the D90 is lower than 300 microns, preferablylower than 200 microns, preferably lower than 150 microns, preferablylower than 100 microns, preferably lower than 80 microns. These particlesizes are measured by the wet method disclosed below.

In one embodiment, in step d., micronization is performed to reduce theparticle size so that the D50 is lower than 60 microns, preferably lowerthan 50 microns, preferably between 25 to 50 microns. These particlesizes are measured by the wet method disclosed below.

Micronization may be performed by Hammer mill, Colloidal mill, Stirredmedia mill, Bead mill, Jet mill, Ball mill, Pin mill, Roller grinder,Roller refiner, Impact mill, Stone mill, Cryogenic milling, Rod mill,Vibratory mill, or by Cutting mill.

Preferably, micronization is performed using a Hammer mill, Colloidalmill

The homogenization step comprises at least one homogenization step. In apreferred embodiment, there are two homogenization steps. At least oneof the homogenization steps is carried out, preferably, at a pressure ofbetween 200 bar and 500 bar, preferably between 250 bar and 350 bar. Ina further embodiment, the further homogenization step is carried outbetween 25 bar and 100 bar, preferably between 30 bar and 75 bar.

Preferably, the homogenization includes valve homogenization,micro-fluidization or ultrasonic homogenization.

The process of enzyme deactivation is not particularly limited. Forexample, the deactivation step may be carried out at greater than 135°C. for at least 5 seconds or at least 10 seconds.

In the embodiment where concentration is present, the concentration iscarried out by known methods, e.g. evaporation, to preferably reach atarget viscosity and/or total solids content. For example, the totalsolids may be within the range of 15% to 60%, preferably 20% to 50%. Forexample, the target viscosity of 80 mPa s to 120 mPa s, preferably 100mPa s (60° C. and 600 1/s, as measured using the method specifiedbelow).

In the above embodiment, the sterilization or pasteurisation steprelates to treatment at high temperatures (typically 120° C. to 160° C.)for a very short period (typically no more than 200 seconds andoptionally typically more than 50 seconds) to deactivate any microbialcontaminants to make the ingredient safe for human consumption.Alternatively, different temperatures may be used, for example, 60° C.to 100° C., and different times, for example 60 to 500 seconds. Thethermal treatment step is not particularly limited, as long aspasteurisation occurs without product degradation.

In one embodiment, drying is performed by spray drying, roller drying,belt drying, vacuum belt drying, spray freezing, spray chilling, raydrying, oven drying, convection drying, microwave drying, freeze drying,pulsed electric field assisted drying, ultrasound assisted drying, fluidbed drying, ring drying, vortex drying, or IR drying (radiation).

In a preferred embodiment, drying is performed by spray drying, rollerdryer, belt drying, or vacuum belt drying.

The present invention will now be described with reference to thenon-limiting examples below.

EXAMPLES Example 1: Chickpea and Oat - Alpha-Amylase

Chickpeas were supplied by Zwickie (Switzerland). Chickpea de-hullingwas carried out using Laboratory shelling Machine (F.H. SCHULE MühlenbauGmbH, Germany) for 90 s and at 90% of maximum speed.

The chickpeas were then roasted using a Salvis combisteam CSC furnace(Germany) operating at 160° C. for 40 minutes. 65% Chickpea grains weremixed with 35% oat seeds (Demeter). The size of the particles wasreduced by Hammer milling operating at speed 2 with 12 knifes and gridsize 0.5 mm (Retsch ZM1, Switzerland). 30% of this mixture was mixedwith 70% water. To further reduce the grain size, the mixture was passedin a colloid mill (Ika Labor Pilot) having a gap of 50 microns. Thedispersion was then diluted in water to have 12% of solid matter. Themixture was heated under agitation for 15 minutes at 90° C., followed bycooling down to 80° C. 0.0025 wt%, in reference to total dispersionweight, of Ban 800 (Novozymes, Denmark) was added, where the main activecomponent is the enzyme alpha amylase. The temperature was maintained at80° C. and agitation was carried out for 15 minutes. The dispersion wasthen heated at 122° C. for 3 minutes to deactivate the enzymes. Theprotein composition was determined by the Dumas method with a conversionfactor of 6.25. The lipid composition was determined by acid hydrolysis.The composition of nutrients in weight % on a dry basis was as follows:protein: 15%, fat: %, fibre:13% and carbohydrate (except fiber): 60%.The particle size was determined using a Malvern 3000 instrument usingthe Mie model with stirrer speed 2000, material name: protein,refractive index 1.54, particle density 1.2 and absorption index 0.01,dispersant was water and corresponding refractive index 1.33. Result isthe average of 5 measurements. D4,3 was 34 microns, D90 was found to be82 microns while the D50 was 20 microns.

Viscosity of the Preparation at 25 % TS

The viscosity was measured in a modular compact rheometer (Anton PAAR,Graz) with a concentrical cylinder system at a temperature of 60° C.

-   100 1/s: 1138.3 ± 1.7 mPa*s-   600 1/s: 342.6 ± 0.4 mPa*s-   TS limit for spray drying at 60° C.: 20.4 %

As can be seen from the subsequent examples, the use of multiple enzymetreatment offers further advantages in viscosity control, which providesadditional benefits in drying ease and processing for chocolatemanufacture.

Particle Size

Wet method: Particle size in water was measured with a Mastersizer 2000(Malvern instruments Ltd., United Kingdom), using laser diffraction.Samples were dispersed in a Hydro 2000 G water dispersion unit (Malverninstruments Ltd., United Kingdom) at room temperature. Characteristicparticle size d₁₀, d₅₀ and d₉₀ are calculated from normalized curves,corresponding to the particle size of 10%, 50% and 90% of the particlesrespectively.

Dry method: Particle size of powders was measured by Camsizer XT (RetschTechnology GmbH, Germany). The technique of digital image analysis isbased on the computer processing of a large number of sample’s picturestaken at a frame rate of 277 images/seconds by two different cameras,simultaneously. Characteristic particle size d₁₀, d₅₀ and d₉₀ arecalculated from normalized curves, corresponding to the particle size of10%, 50% and 90% of the particles respectively.

Particle size D10 [µm] D50 [µm] D90 [µm] D[µm] Wet, before drying 3.227.5 103 53.3 Dry, Powder 9.9 30.4 120.2 65.6

Example 2: Chickpea/Sunflower/Oat Powder With Amylase, Beta-Glucanase &Protease

Chickpea flour (69%) and oat flour (31%) were mixed into water (40° C.)at a total solids content of 7.8%. The dispersion was then introducedinto a Tetra Almix B200-100 VA Scanima reactor (Germany) and heated to60° C. Defatted sunflower flour (35%) was added to the chickpea/oat mix(65%) leading to a total solids content of 12%.The starch degradingenzyme alpha-amylase (Termamyl Classic, Novozymes, Denmark) was added ata quantity of 0.006 wt.%, in reference to total dispersion mass(including sunflower). The mixture was heated under agitation to 90° C.and kept at this temperature for 4 minutes, followed by cooling down to56° C. At 56° C. defatted sunflower flour (35%) and the enzymebeta-glucanase (Viscozyme L, Novozymes, Denmark) for beta-glucandegradation at a quantity of 0.002 wt.%, in reference to totaldispersion mass, was added and the incubation time was 20 minutes.Afterwards, the protein hydrolysing enzyme protease (PROTIN SD-NY10,Amano, Japan) was added at a concentration of 0.005 wt.%, in referenceto total dispersion mass, and the incubation time was another 20minutes. For enzyme inactivation the dispersion was treated byultra-high temperature using a temperature of 143° C. for 5 seconds(APV, HTST, Germany). For further refining, the obtained dispersion waspassed through a colloidal mill (Process pilot 2000-4 IKA-Werke inColloidal milling configuration) having a gap of 50 microns and twohomogenization passes (APV, HTST, Germany) using pressure of 300/50Bars. The liquid was concentrated to reach a target viscosity of 100 mPas (60° C. and 600 1/s). The concentrate was dried using a Niro spraydryer (model SD-6.3N, GEA). The liquid was atomized by means of abifluid nozzle and the inlet air temperature entered the drying chamberat 140° C. The enzymatic treatments were strategies to decrease theviscosity in order to allow a more efficient spray drying process.

Viscosity of the Preparation at 25% TS

Method: The viscosity was measured in a modular compact rheometer (AntonPAAR, Graz) with a concentrical cylinder system at a temperature of 60°C.

Results

-   100 1/s: 436.1 ± 13.1-   600 1/s: 137.6 ± 1.8-   TS limit for spray drying at 60° C.: 23.6%

Particle Size

Wet method: Particle size in water was measured with a Mastersizer 2000(Malvern instruments Ltd., United Kingdom), using laser diffraction.Samples were dispersed in a Hydro 2000 G water dispersion unit (Malverninstruments Ltd., United Kingdom) at room. Characteristic particle sized₁₀, d₅₀ and d₉₀ are calculated from normalized curves, corresponding tothe particle size of 10%, 50% and 90% of the particles respectively.

Dry method: Particle size of powders was measured by Camsizer XT (RetschTechnology GmbH, Germany). The technique of digital image analysis isbased on the computer processing of a large number of sample’s picturestaken at a frame rate of 277 images/seconds by two different cameras,simultaneously. Characteristic particle size d₁₀, d₅₀ and d₉₀ arecalculated from normalized curves, corresponding to the particle size of10%, 50% and 90% of the particles respectively.

Particle size D10 [µm] D50 [µm] D90 [µm] D4.3 [µm] Wet; before drying2.0 35.5 125 96.4 Dry, Powder 10.1 31.3 185.9 88.4

Example 3: Chickpea/Sunflower/Oat Powder With Amylase, Beta-Glucanase &Protease

Chickpea flour (69%) and oat flour (31%) were mixed into water (40° C.)at a total solids content of 7.8%. The dispersion was then introducedinto a Tetra Almix B200-100 VA Scanima reactor (Germany) and heated to60° C. The starch degrading enzyme alpha-amylase (Termamyl Classic,Novozymes, Denmark) was added at a quantity of 0.006 wt.%, in referenceto total dispersion mass (including sunflower). The mixture was heatedunder agitation to 90° C. and kept at this temperature for 4 minutes,followed by cooling down to 56° C. At 56° C. the enzyme beta-glucanaseViscozyme L, Novozymes, Denmark) for beta-glucan degradation at aquantity of 0.002 wt.%, in reference to total dispersion mass (includingsunflower), was added and the incubation time was 20 minutes.Afterwards, the protein hydrolysing enzyme protease (PROTIN SD-NY10,Amano, Japan) was added at a concentration of 0.005 wt.%, in referenceto total dispersion mass (including sunflower), and the incubation timewas another 20 minutes. For enzyme inactivation the dispersion wastreated by ultra high temperature using a temperature of 143° C. for 5seconds (APV, HTST, Germany). After enzyme inactivation, defattedsunflower flour (35%) was added to the chickpea/oat mix (65%) leading toa total solids content of 12%. For further refining, the obtaineddispersion was passed through a colloidal mill (Process pilot 2000-4IKA-Werke in Colloidal milling configuration) having a gap of 50 micronsand two homogenization passes (APV, HTST, Germany) using pressure of300/50 Bars. The liquid was concentrated to reach a target viscosity of100 mPa s (60° C. and 600 1/s). The concentrate was dried using a Nirospray dryer (model SD-6.3N, GEA). The liquid was atomized by means of abifluid nozzle and the inlet air temperature entered the drying chamberat 140° C. The enzymatic treatments and addition of sunflower after UHTtreatment were strategies to decrease the viscosity in order to allow amore efficient spray drying process.

Viscosity

The viscosity was measured in a modular compact rheometer (Anton PAAR,Graz) with a concentrical cylinder system at a temperature of 60° C.

Results

-   100 1/s: 193 ± 0 mPa*s-   600 1/s: 65 ± 0 mPa*s-   TS limit for spray drying at 60° C.: 28.8%

Particle Size

Wet method: Particle size dispersed in water was measured with aMastersizer 2000 (Malvern instruments Ltd., United Kingdom), using laserdiffraction. Samples were dispersed in a Hydro 2000 G water dispersionunit (Malvern instruments Ltd., United Kingdom) at room temperature.Characteristic particle size d₁₀, d₅₀ and d₉₀ are calculated fromnormalized curves, corresponding to the particle size of 10%, 50% and90% of the particles respectively.

Dry Method

Particle size of powders was measured by Camsizer XT (Retsch TechnologyGmbH, Germany). The technique of digital image analysis is based on thecomputer processing of a large number of sample’s pictures taken at aframe rate of 277 images/seconds by two different cameras,simultaneously. Characteristic particle size d₁₀, d₅₀ and d₉₀ arecalculated from normalized curves, corresponding to the particle size of10%, 50% and 90% of the particles respectively.

Particle size D10 [µm] D50 [µm] D90 [µm] D4.3 [µm] Wet; before drying2.1 36.0 139.0 103.0 Dry, Powder 14.3 50.2 247.9 95.7

Example 4: Chickpea, Sunflower, and Oat Powder With Amylase andGlucosidase Treatment

Chickpeas were sourced from Vivien Paille (France). Chickpea de-hullingwas carried out using shelling Machine (F.H. SCHULE Mühlenbau GmbH,Germany) for 100 s and at 90% of maximum speed. The chickpeas were thenroasted using a Salvid combisteam CSC furnace (Germany) operating at160° C. for 40 minutes. 45% chickpea was mixed with 35 wt% (partially)defatted sunflower flour (Heliaflor 45, Austrade, Germany) and 20% oatgrains. The premix was treated in a hammer milling (Retsch ZM1,Switzerland) operating at speed 2 with 12 knifes and grid size of 0.5 mmin order to produce a homogeneous premix. 12% of the obtained mixturewas mixed with 88% of water. The dispersion was then introduced into aTetra Almix B200-100 VA Scanima reactor (Germany). The mixture washeated under agitation for 15 minutes at 90° C., followed by coolingdown to 80° C. 0.003 wt%, in reference to the total mass, of Ban 800(Novozymes, Denmark) which contains the enzyme alpha amylase as activecomponent was added. The temperature was kept at 80° C. and agitationwas carried out for 15 minutes. After cooling the mixture to 65° C.,0.04 wt%, in reference to the total mass, of AMG300 (Novozymes, Denmark)with amyloglucosidase as active component was added. The enzymatictreatment was carried out under agitation at 65° C. for 1 hour. Forfurther refining, the obtained dispersion was passed through a colloidalmill (Process pilot 2000-4 IKA-Werke in Colloidal milling configuration)having a gap of 50 microns and two homogenization passes (APV, HTST,Germany) using pressure of 300/50 Bars. For enzyme inactivation thedispersion was treated by ultra high temperature using a temperature of143° C. for 5 seconds (APV, HTST, Germany). In order to obtain a powderthe dispersion was dried using a Niro spray dryer (model SD-6.3N, GEA).The liquid was atomized by means of a bifluid nozzle and the inlet airtemperature entered the drying chamber at 140° C.

Viscosity

The viscosity was measured in a modular compact rheometer (Anton PAAR,Graz) with a concentrical cylinder system at a temperature of 60° C.

Results

-   100 1/s: 217.4 ± 16.4 mPa*s-   600 1/s: 114.2 ± 5.8 mPa*s-   TS limit for spray drying at 60° C.: 24.9 mPas

Particle size D10 [µm] D50 [µm] D90 [µm] D4.3 [µm] Wet; before drying 2485 37 Dry, Powder 8.5 24.8 59 42

Example 5: Chickpea/Sunflower/Oat Powder With Amylase Treatment

Chickpeas were sourced from Vivien Paille (France). Chickpea de-hullingwas carried out using shelling Machine (F.H. SCHULE Mühlenbau GmbH,Germany) for 100 s and at 90% of maximum speed. The chickpeas were thenroasted using a Salvid combisteam CSC furnace (Germany) operating at160° C. for 40 minutes. 45% chickpea was mixed with 35 wt% (partially)defatted sunflower flour (Heliaflor 45, Austrade, Germany) and 20% oatgrains. The premix was treated in a hammer milling (Retsch ZM1,Switzerland) operating at speed 2 with 12 knifes and grid size of 0.5 mmin order to produce a homogeneous premix. 12% of the obtained mixturewas mixed with 88% of water. The dispersion was then introduced into aTetra Almix B200-100 VA Scanima reactor (Germany). The mixture washeated under agitation for 15 minutes at 90° C., followed by coolingdown to 80° C. 0.003 wt%, in reference to the total mass, of Ban 800(Novozymes, Denmark) which contains the enzyme alpha amylase as activecomponent was added. The temperature was kept at 80° C. and agitationwas carried out for 15 minutes. For further refining, the obtaineddispersion was passed through a colloidal mill (Process pilot 2000-4IKA-Werke in Colloidal milling configuration) having a gap of 50 micronsand two homogenization steps (APV, HTST, Germany) using pressure of300/50 Bars. For enzyme inactivation the dispersion was treated by ultrahigh temperature using a temperature of 143° C. for 5 seconds (APV,HTST, Germany). The liquid was concentrated to reach a target viscosityof 100 mPa s (60° C. and 600 1/s). In order to obtain a powder, thedispersion was dried using a Niro spray dryer (model SD-6.3N, GEA). Theliquid was atomized by means of a bifluid nozzle and the inlet airtemperature entered the drying chamber at 140° C.

Viscosity of the Preparation at 25% TS

The viscosity was measured in a modular compact rheometer (Anton PAAR,Graz) with a concentrical cylinder system at a temperature of 60° C.

-   100 1/s: 1138.3 ± 1.7 mPa*s-   600 1/s: 342.6 ± 0.4 mPa*s-   TS limit for spray drying at 60° C.: 20.4%

Particle Size

Wet method: Particle size in water was measured with a Mastersizer 2000(Malvern instruments Ltd., United Kingdom), using laser diffraction.Samples were dispersed in a Hydro 2000 G water dispersion unit (Malverninstruments Ltd., United Kingdom) at room temperature. Characteristicparticle size d₁₀, d₅₀ and d₉₀ are calculated from normalized curves,corresponding to the particle size of 10%, 50% and 90% of the particlesrespectively.

D₄,₃ is the volume moment mean diameter.

Dry Method

Particle size of powders was measured by Camsizer XT (Retsch TechnologyGmbH, Germany). The technique of digital image analysis is based on thecomputer processing of a large number of sample’s pictures taken at aframe rate of 277 images/seconds by two different cameras,simultaneously. Characteristic particle size d₁₀, d₅₀ and d₉₀ arecalculated from normalized curves, corresponding to the particle size of10%, 50% and 90% of the particles respectively. D_(4,3) is the volumemoment mean diameter.

Particle size D10 [µm] D50 [µm] D90 [µm] D43 [µm] Wet; before drying 3.227.5 103 53.3 Dry, Powder 9.9 30.4 120.2 65.6

Example 6: Chickpea/Sunflower/Oat Powder With Amylase and GlucosidaseTreatment

Chickpeas were sourced from Vivien Paille (France).

Chickpea de-hulling was carried out using shelling Machine (F.H. SCHULEMühlenbau GmbH, Germany) for 100 s and at 90% of maximum speed. Thechickpeas were then roasted using a Salvid combisteam CSC furnace(Germany) operating at 160° C. for 40 minutes. 45% chickpea was mixedwith 35 wt% (partially) defatted sunflower flour (Heliaflor 45,Austrade, Germany) and 20% oat grains. The premix was treated in ahammer milling (Retsch ZM1, Switzerland) operating at speed 2 with 12knifes and grid size of 0.5 mm in order to produce a homogeneous premix.12% of the obtained mixture was mixed with 88% of water. The dispersionwas then introduced into a Tetra Almix B200-100 VA Scanima reactor(Germany). The mixture was heated under agitation for 15 minutes at 90°C., followed by cooling down to 80° C. 0.003 wt%, in reference to thetotal mass, of Ban 800 (Novozymes, Denmark) which contains the enzymealpha amylase as active component was added. The temperature was kept at80° C. and agitation was carried out for 15 minutes. After cooling themixture to 65° C., 0.04 wt%, in reference to the total mass, of AMG300(Novozymes, Denmark) with amyloglucosidase as active component wasadded. The enzymatic treatment was carried out under agitation at 65° C.for 1 hour. For further refining, the obtained dispersion was passedthrough a colloidal mill (Process pilot 2000-4 IKA-Werke in Colloidalmilling configuration) having a gap of 50 microns and two homogenizationpasses (APV, HTST, Germany) using pressure of 300/50 Bars. For enzymeinactivation the dispersion was treated by ultra-high temperature usinga temperature of 143° C. for 5 seconds (APV, HTST, Germany). In order toobtain a powder, the dispersion was dried using a Niro spray dryer(model SD-6.3N, GEA). The liquid was atomized by means of a bifluidnozzle and the inlet air temperature entered the drying chamber at 140°C.

Viscosity

The viscosity was measured in a modular compact rheometer (Anton PAAR,Graz) with a concentrical cylinder system at a temperature of 60° C.

Results

-   100 1/s: 217.4 ± 16.4 mPa*s-   600 1/s: 114.2 ± 5.8 mPa*s-   TS limit for spray drying at 60° C.: 24.9 mPas

Particle size D10 [µm] D50 [µm] D90 [µm] D43 [µm] Dry, Powder 8.5 24.859 42

Example 7

The oat and chickpea flours of Examples 9 and 10 were analysed andcompared against untreated comparative examples.

Sample Name Soluble dry matter Insoluble dry matter D50 [µm] D90 [µm]Oat flour untreated 9% 91% 394 1030 Oat flour treated 85% 15% 21.3 163Chickpea flour untreated 43% 57% 16.1 60.5 Chickpea flour treated 95% 5%17.5 43.6 Chickpea-Oat treated combination 90% 10% 25.1 62.4Chickpea-Oat -treated combination emulsion 93% 7% 27.4 67.8

The mixtures contained 76 wt% chickpea and 24 wt% oat. The particle sizewas measured by the wet method specified above.

The Soluble dry matter is defined as the percentage of dry matter in thesupernatant after a centrifugation at 2500 rpm.

Soluble Dry Matter

Soluble dry matter was measured by dispersing powder in demineralizedwater at 10% TS and mixing the solution at 500 rpm for 60 minutes usinga magnetic stirrer to achieve complete powder hydration. Dry matter ofsolution was measured using thermogravimetric analysis (TGA) (MettlerToledo TGA/DSC 1 STAR^(e) System). 10 ml of hydrated solution werecentrifuged in 15 ml graded centrifugal tube at 2500 rpm for 10 min(Hettich Zentrifugen Rotina 46 R). Dry matter of supernatant wasmeasured using TGA.

Soluble dry matter is calculated as follows:

$\begin{matrix}{soluble\mspace{6mu} dry\mspace{6mu} matter\mspace{6mu}(\%) = \left( \frac{w2}{w1} \right) \ast 100} \\{\text{w1}\mspace{6mu}\text{=}\mspace{6mu}\text{dry}\mspace{6mu}\text{matter}\mspace{6mu}\text{of}\mspace{6mu}\text{solution}} \\{\text{w2}\mspace{6mu}\text{=}\mspace{6mu}\text{dry}\mspace{6mu}\text{matter}\mspace{6mu}\text{of}\mspace{6mu}\text{supernatant}}\end{matrix}$

This method is used to define the corresponding features used in thepresent invention.

Example 8

The compositions below were analysed to provide the below compositionalinformation.

Fibers: Duplicate test portions of dried foods undergo sequentialenzymatic digestion by heat stable a-amylase, protease, andamyloglycosidase to remove starch and protein. For total dietary fiber(TDF), enzyme digestate is treated with alcohol to precipitate solubledietary fiber before filtering, and TDF residue is washed with alcoholand acetone, dried, and weighed. TDF residue values are corrected forprotein by kjeldahl, ash, and blank. This method was used in allexamples where fibre was measured.

Protein: Rapid mineralization of the sample which transforms organicallybound nitrogen to ammonium sulfate. Release of ammonia by addition ofsodium hydroxide. Steam distillation and collection of the distillate inboric acid solution. Acidimetric titration with ammonium. Samples aretested “as-is” and not dried first.

Sugars: Extraction of sugars in water using sonication and injection onthe HPAEC-PAD system. Neutral sugars being weak acids are partiallyionized at high pH and can be separated by anion-exchange chromatographyon a base stable polymeric column. Sugars are detected by measuring theelectrical current generated by their oxidation at the surface of a goldelectrode and quantified by comparison with an external standard.

Moisture: Drying in a vacuum or air oven under the conditions prescribedin the product method: test portion, drying time, and temperature. Forcertain products, preliminary predrying of the product with (or without)sand or celite is required. Total solids is the gravimetricdetermination of the residue weight loss after drying the product underthe prescribed temperature and time conditions. Moisture is obtained bysubtracting the percent solids from 100.

Sample Enzyme Treatment Chickpea /wt% Oat /wt% Protein /wt% Sugars /wt%Fat /wt% Fibres /wt% Water /wt% Glucose Sucrose Maltose Total insolublesoluble total Chickpea oat powder treated Protease (Alcalase), termamylclassic, AMG and beta-glucanase 76 24 20.63 21.1 2.49 13.04 36.78 7.446.3 6.3 12.6 Chickpea flour 0 100 22.25 0 3.25 0 3.25 5.95 7.43 0 7.436.06 Oat flour 0 100 15.68 0 1.1 0 1.1 6.72 6.03 2.14 8.17 9.35 Chickpeapowder treated Termamyl classic, AMG, and protease (SDNY-10) 100 23.0124.52 3.02 10.58 38.13 5.88 6.51 0.69 7.21 3.72

Example 9 - Separate Enzyme Treatment

Mixing chickpea or oat flour with water at 25%TS at 60° C. Oattreatment: 1. add 0.02%, in reference to the total mass, Amylase(Termamyl Classic) and heat to 80° C., 2. incubation at 80° C. for 4min, 3. cool to 56° C. and add 0.02% glucanase, in reference to thetotal mass, 4. incubation for 60 min at 56° C.

Chickpea treatment: 1. cool to 50° C. and add 0.025%, in reference tothe total mass, protease (Alcalase), 2. incubation for 15 min at 50° C.,3. add 0.02% alpha-Amylase (Termamyl Classic), in reference to the totalmass and heat to 90° C., 4. incubation at 90° C. for 4 min, 5. cool to56° C. and add 0.125%, in reference to the total mass, Amyloglucosidase(AMG), and 6. incubation for 60 min at 56° C.

UHT (enzyme deactivation): T= 143° C. 5 sec Flash; cool down to 60° C.Micronization with Colloidal mill with stone mill module (gap. 50 µm): 1pass at 11000 rpm; 60° C. Homogenization: 300 bars/50 bars; 60° C.; 2passages. Concentration with spinning cone evaporator to 40%TS (60° C.).Pasteurization at 75° C. for 5 min. The liquid was then spray dried at60° C., with a T-in 150° C., T-out 80° C., spray rate of 15 l/h using abi-fluid nozzle.

Example 10 - Combined Enzyme Treatment

Mixing chickpea and oat flours (75:25) with water at 25%TS at 60° C. Theenzyme treatment:

1. cool to 50° C. and add 0.01%, in reference to the total mass,protease (Alcalase), 2. incubation for 15 min at 50° C., 3. add 0.02%,in reference to the total mass, Amylase (Termamyl Classic) and heat to90° C., 4. incubation at 90° C. for 4 min, 5. cool to 56° C. and add0.02%, in reference to the total mass, Glucanase and add 0.125%, inreference to the total mass, Amyloglucosidase (AMG), 6. incubation for60 min at 56° C. UHT (enzyme deactivation) is carried out a T= 143° C. 5sec Flash; cool down to 60° C. Micronization with a Colloidal mill withstone mill module (gap. 50 µm) and 1 pass at 11000 rpm; 60° C.Homogenization: 300 bars/50 bars; 60° C. Subsequently, addition ofsunflower oil, 10% of TS and a high shear treatment to pre-emulsify.Homogenization: is carried out at 300 bars/50 bars; 60° C. and followedby concentration with spinning cone evaporator to 40%TS (60° C.).Pasteurization is carried out at 75° C. for 5 min. The liquid was thenspray dried at 60° C., with a T-in 150° C., T-out 80° C., spray rate of15 l/h using a bi-fluid nozzle.

Example 11

Chocolate was made using a standard production process based on thefollowing recipes.

Chocolate Recipe Reference Plant-based chocolate of the inventionSucrose 46.13% 46.13% Plant powder 0.00% 15.55% skimmed milk powder15.55% 0% milk fat 3.92% 3.92% cocoa butter 20.33% 20.33% cocoa mass13.61% 13.61% sunflower lecithin 0.44% 0.44% vanilin 0.02% 0.02%

An informal tasting was carried out as an initial assessment of theserecipes and it was found that the present invention provided a chocolatethat was surprisingly close to the milk-based reference in respect oftexture and taste.

Example 12

Chocolate was made using a standard production process based on thefollowing recipes -the mixture of Example 10 was used and a variantwhere the powder was freeze dried.

Recipe Chocolate Chickpea/Oat powders Chickpea Oat Spray Dry RecipeChickpea Oat Freeze Dry Recipe Ingredients % % Cocoa liquor 14 14 Sugar49 49 CO powder Spray Dry 10 CO powder Freeze dry 10 Cocoa Butter 21.5321.53 Liquid oil HOSO 5 5 Sunflower lecithin 0.45 0.45 Vanilla 0.02 0.02Dairy Milk Chocolate Reference % Cocoa liquor 14 Sugar 49 Skimmed milkpowder 10 Cocoa Butter 21.53 Liquid oil HOSO 5 Sunflower lecithin 0.45Vanilla 0.02

The Degree of Difference (0 to 10 scale) of the tested sample comparedto the reference sample (milk chocolate). Used for global perception andfor flavour and texture and compared with reference (-3 to +3 scale)between the vegan chocolates versus reference to identify the attributesimpacted (hard, gritty, dry, intensity, cocoa, dairy, off notes, sweet,acid, bitter). The Globally, the vegan chocolates were close to milkchocolate reference (8.2 for spray drying and 6.3 for freeze drying).Chickpea/Oat based chocolate with spray-drying process is the closest tomilk chocolate. The texture was deemed close to milk chocolate for bothsamples (7.5, 7.4) with the spraying drying being closer on flavour. Thetextural results of the present invention show that a surprisingadvantage is provided by the products and processes of the presentinvention as it is typically the failure to provide an acceptabletexture that highlights the problems with milk alternatives.

Example 13 (Comparative)

Chocolate was prepared using the individual flours of Example 9 andcompared to a reference milk chocolate and assessed using a formaltasting procedure with a panel of 12 panelists. Statisticallysignificant differences were found for overall aroma, vanilla, caramel,biscuit, cardboardy and off notes.

The chickpea sample was found to display statistically significantlyincreased flavour off notes and “cardboardy” texture. The chickpeasample was also lacking in vanilla and biscuit. The oat sample waslacking in “caramel” and “biscuit” notes, as well as being more“cardboardy” than the reference sample. Both the chickpea and the oatwere lacking in overall aroma intensity.

Accordingly, the mixture of the present invention differed from areference sample in fewer statistically significant ways than theindividual components from a reference sample.

1. A chocolate product composition comprising at least 1.0 wt% based onthe weight of the chocolate product of a composition comprising amixture of a cereal and legume, wherein said cereal comprises greaterthan 20.0 wt% soluble dry matter based on the total weight of dry matterin the cereal and the legume comprises greater than 50 wt% soluble drymatter based on the total weight of dry matter in the legume.
 2. Thechocolate product composition according to claim 1, wherein said cerealand legume are present in amounts of from 15.0 to 50.0 wt% cereal, andbetween 50.0 to 85.0 wt% legume based on a combination of the cereal andlegume.
 3. The chocolate product composition according to claim 1,wherein the chocolate product comprises at least 2.0 wt% cereal and atleast 4.0 wt% legume.
 4. The chocolate product composition according toclaim 1, wherein said cereal and legume are present in amounts of from15 to 35 wt% cereal, and between 65 to 85 wt% legume based on acombination of the cereal and legume.
 5. The chocolate productcomposition according to claim 1, wherein the cereal is oat or quinoa.6. The chocolate product composition according to claim 1, wherein thelegume is chickpea or lentil.
 7. The chocolate product compositionaccording to claim 1, comprising between 5.0 wt% and 30.0 wt% of thecombination of cereal and legume and the cereal and legume are presentin amounts of from 20 to 35 wt% cereal, and between 65 to 80 wt% legumebased on a combination of the cereal and legume.
 8. The chocolateproduct composition according to claim 1, further comprising oilseed,preferably sunflower.
 9. The chocolate product composition according toclaim 1, wherein the D90 particle size of the both of the cereal andlegume is less than 250 microns.
 10. The chocolate product compositionaccording to claim 1, wherein the cereal comprises between 40 wt% and 95wt% soluble dry matter based on the total weight of dry matter in thecereal.
 11. The chocolate product composition according to claim 1,wherein the legume comprises between 60 wt% and 99 wt% soluble drymatter based on the total weight of dry matter in the legume.
 12. Thechocolate product composition according to claim 1 comprising: asweetener in an amount of between 10 wt% and 60 wt% based on thechocolate product, cocoa butter or an equivalent in an amount of lessthan 35.0% by weight based on the chocolate product, and a cocoa mass inan amount of less than 35.0% by weight based on the chocolate product.13. A method of making a chocolate product composition, comprising: a.Mixing cereal and legume to form a mixture, the mixing occurs prior toor subsequent to the enzyme treatment step c. b. Adding an aqueousphase, preferably water, to the cereal and legume or the mixture ofcereal and legume; c. An enzyme treatment step, wherein each of thecereal and legume individually or the mixture thereof are treated withan amylase; d. At least one homogenization step; e. Sterilizing orpasteurizing; f. Drying to form a plant-based composition; and g.Combining the dry composition with other ingredients to form a chocolateproduct.
 14. A method according to claim 13, wherein the cereal isquinoa or oat.
 15. A method according to claim 13, wherein the legume ischickpea or lentil.
 16. A method according to claim 13, wherein theenzyme treatment comprises treatment with an alpha amylase incombination with an enzyme selected from the group consisting ofprotease, amyloglucosidase, glucoamylase, and beta glucanase andmixtures thereof.
 17. A method according to claim 16, wherein the enzymetreatment step is carried out using at least one of a combinationselected from the group consisting of: a. alpha-amylase,amyloglucosidase, beta-glucanase, b. alpha-amylase, protease andamyloglucosidase, c. alpha-amylase, amyloglucosidase, beta-glucanase andprotease, and d. alpha-amylase and amyloglucosidase.
 18. (canceled) 19.A mixture of a cereal and legume, wherein said cereal comprises greaterthan 20.0 wt% soluble dry matter based on the total weight of dry matterin the cereal and the legume comprises greater than 50 wt% soluble drymatter based on the total weight of dry matter in the legume.
 20. Themixture according to claim 19, wherein said cereal and legume arepresent in amounts of from 15 to 35 wt% cereal, and between 65 to 85 wt%legume based on a combination of the cereal and legume. 21-25.(canceled)